Thursday, August 29, 2013

Cabbage Moong dal Thoran / Cabbage Pesara pappu Pachi Kabbari Vepudu





Ingredients
Cabbage chopped – 2 cups
Moong dal / Pesara pappu – ½ cup
Onion chopped – 1 medium
Ginger garlic paste – 1 tsp
Salt to taste
Fresh coconut grated – ¾ cup

For Coarse paste
Green chillies – 6
Ginger – 1 inch piece

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 1 tsp

Method
  1. Soak dal in water for 1 hour. Drain it.
  2. Heat oil in a pan and temper it. Add onion and fry for 3 mins.
  3. Add ginger garlic paste and fry for 2 mins.
  4. Add cabbage, rough paste and cook until half done. Now add moong dal and cook for nearly done.
  5. Add salt, coconut and mix for 5 mins. Serve.

Tuesday, August 13, 2013

Oats Chat





Ingredients
Oats – 1 ½ cup
Puffed rice / muramaralu – 1 cup
Chopped tomato – ½ cup
Chopped cucumber – ½ cup
Chopped onion – ½ cup
Grated carrot – ¼ cup
Peanuts / pallilu – 2 Tsp
Ghee – 2 tsp
Greenchutney – 2 tsp
Tomato sauce – 1 tsp
Salt to taste

Method
  1. Heat ghee in a pan and roast peanut. Keep it aside.
  2. To the same pan add oats and roast for 3 mins. Transfer it to a bowl.
  3. In a bowl add all ingredients and mix well. Serve.
Linking to:

Chaat and Chutneys   Hearth & Soul Hop  

Thursday, August 8, 2013

Beetroot Halwa




Ingredients
Grated beetroot – 1 cup
Thick milk – 2 to 3 cups
Sugar – ¾ cup
Ghee – ¼ cup
Chopped dry fruits – ½ cup
Elachi powder – 1 tsp

Method
  1. Heat ghee in a pan, roast the dry fruits and keep it aside.
  2. Add grated beetroot to the ghee pan and fry for mins on low medium flame.
  3. Add milk and cook until ¾ done. Add sugar, elachi powder and cook until soft.
  4. Transfer it to a bowl and garnish with dry fruits.
Linking to:

         Hearth & Soul Hop


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